Garden Kitchen Menu, Friday 11/20/2015
Taster
Italian Meatballs, 7 Hour Marinara & Mozzarella 9
Cajun Cornmeal Crusted Fried Green Tomatoes & Creamy Herb Dressing (VO) 8
Crunchy Salad
Red Butter Lettuce, Prosciutto, Pepper Cress, Borage Sprouts, Gorgonzola Crumble, Pecans, White Balsamic Reduction Vinaigrette 13
Freckled Romaine, Early Girl Tomato, Avocado, Baby Broccoli, Borage Sprouts, Red Onion, Farm Carrot, Housemade Croutons, Pecorino Romano, Garlic Oregano Vinaigrette (VO) 12
~ add Roasted Jidori Chicken 5 ~
Warm the Soul Soup
Bison Short Rib Stew with Crispy Polenta Cake 14
Broccoli-Parmesan, Grilled House Bread 8/10
Entree
Braised Lamb Belly Linguine, Baby Broccoli, Early Girl Tomato, Rustic Greens, Roasted Carrot, Rainbow Chard, Capers, Italian White Wine Garlic Cream 24
Suggested Wine: South Coast Chardonnay Sans Chene
Berkshire Pulled Pork over Corn Sope, Pipian & Green Tomato Puree, Pan Seared Butternut Squash with Cranberry Relish 18
Suggested Wine: Mesa Grande Corazon Cabernet Franc 2011
Wagyu Flat Iron Steak, Garlic Herb Farro Risotto, Cannellini Bean Puree, Crispy Cauliflower & Broccoli 29
Suggested Wine: South Coast “Wild Horse Peak” Syrah
Sweet Potato Shepherd’s Pie with Mushroom, Zucchini, Swiss Chard, English Peas, Farm Carrot, Cashew Cream, Chive (V) 16
Sweet Tooth
Warm Chocolate Brownie & Fresh Mint Ice Cream 9
Toasted Coconut Cream Pie 9
Cranberry, Plum & Strawberry Pie, Whipped Cream 7
Beer Specials: Ballast Point Grunion Pale, Sculpin IPA, Big Eye IPA $5
